Makes: 6 servings
Prep Time: 10 minutes
Total Time: 1 hour
1 cup plus 1 Tablespoon granulated sugar, divided
1 1/2 cups plus 3 Tablespoons gluten free baking blend, divided
1/4 teaspoon ground cinnamon
4 cups mixed frozen berries, thawed, or fresh berries that are rinsed and drained
1/2 cup coconut oil, chilled
1/2 teaspoon table salt
1/4 cup ice water
1. Preheat Oven: Adjust oven rack to middle position. Preheat oven to 400 degrees.
2. Prep Ramekins: Generously coat the sides and bottom of 6 – 8 ounce or larger size ramekins with vegetable cooking spray. Transfer ramekins to a baking sheet. Set aside.
3. Make Filling: In a large bowl add 1 cup granulated sugar, 3 Tablespoons flour blend and cinnamon together until combined. Add mixed berries and toss together to combine. Set aside.
4. Make Crust: In a medium bowl add 1 1/2 cups flour blend, coconut oil, salt and ice water. Using your fingers, pinch mixture together to form a dough. Divide dough in half. Flatten about 3 Tablespoons dough out using your fingers to the size of the bottom of the ramekin. Transfer dough to ramekin and repeat with remaining ramekins being sure to save half of the dough.
5. Fill Ramekins: Divide berry mixture evenly among ramekins.
6. Finish & Bake: Finish making crusts using the remaining dough and place each on top of berry mixture. Sprinkle with remaining sugar. Bake 30 to 40 minutes or until top crust is golden brown and edges are bubbly.
7. Cool & Serve: Transfer to a wire rack and let cool about 10 minutes. Serve warm and enjoy.
